Kale White Bean and Sausage Soup

Ingredients

• 1 Tbsp olive oil
• 12 oz beef Polska Kiebasa Sausage, sliced into 1/4-inch thick slices
• 1 1/2 cups chopped carrots
• 1 1/3 cups chopped yellow onion
• 1 cup chopped celery
• 4 cloves garlic, minced
• 3 low-sodium chicken broth
• 1 cup water
• 1 Tbsp dried parsley
• 1 tsp dried rosemary, crushed
• 1/2 tsp dried oregano
• Salt and freshly ground black pepper, to taste
• 6 oz kale, thick ribs removed, chopped, about 1 1/2 bunches. 5 oz if using pre-cut
• 2 cans cannellini beans, drained and rinsed
• Shredded parmesan cheese, for serving

Directions

1. Warm the olive oil in a large pot over medium heat. Add the sausage and cook, turning the pieces now and then, until it has picked up a little color, about 5 minutes. Lift the sausage out, keeping the oil in the pot, and transfer it to a paper towel-lined plate; set it aside.
2. Set the pot, with the oil still in it, over medium heat again. Add the carrots, onion, and celery, and cook for 3 minutes, stirring and loosening the browned bits from the bottom as you go. Add the garlic and cook for 1 minute more.
3. Pour in the chicken broth and water, then stir in the parsley, rosemary, and oregano. Season with salt and pepper to taste. Increase the heat to medium-high and bring the soup to a boil; keep it at a gentle boil for 10 minutes.
4. Add the kale and continue boiling for 10 minutes, until the kale and vegetables are tender. Stir the cooked sausage and cannellini beans into the pot; if you would like the soup thinner, add more broth now. Serve warm, with parmesan cheese over each bowl.